26/11/2025
This festive season, Chef Berlinda shows you how to make a Rosemary Balsamic Christmas Pork Roast using Fresh Malaysian Borneo Pork, available exclusively at FairPrice. 🐖✨
Juicy, tender, and full of festive flavour, this budget-friendly recipe serves 2-4 people. Learn her simple hacks to elevate every bite and make your day a little better. 💙
Here's the recipe:
Ingredients:
500g pork shoulder butt
100g frozen green peas, thawed
1 cup MAGGI instant mashed potato
1 tsp garlic powder
½ tsp black pepper
¾ tsp salt
1 tbsp olive oil
Cornstarch (to thicken gravy)
Fresh rosemary (garnish)
Sauce (mix together)
2 cloves garlic, minced
50ml balsamic vinegar
50ml water
50g brown sugar
1.5 tbsp light soy sauce
¾ tsp black pepper
1 tbsp dried rosemary
Method:
Rub pork with garlic powder, salt & pepper. Sear the pork in pressure cooker with olive oil for 4–5 mins each side until a brown and crispy layer forms on the sides..
Dish out the pork and retain the olive oil in the pressure cooker.
Mix sauce ingredients and mix in with the seared pork oil in the pressure cooker.
Place the pork back into the pressure cooker on a metal trivet.
Pressure cook on high for 15 mins, then naturally release 10 mins.
Boil peas for 3 mins, season. Prepare mashed potatoes.
Once the pork is done in the pressure cooker, thicken the sauce with cornstarch.
Serve pork with mashed potatoes, peas, sauce, and rosemary garnish.
